Creamy Vegan Mushroom Soup
This creamy soup is full of rich mushroom flavour whilst remaining light and healthy. The soup is finished with mushrooms cooked in vegan butter, garlic and seasoning, topped with fresh herbs and toas...
Ingredients
150 g onion, trimmed, peeled, halved
3 garlic cloves, peeled, stem removed
2 stalks celery, trimmed, cut into thirds
2 Tbsp olive oil
salt
pepper
370 g chestnut mushrooms, whole
For the tofu
1000 g vegetable stock, hot
4 sprigs fresh thyme, destalked
5 g fresh parsley, stalks on
350 g silken tofu
For the mushrooms
170 g wild mushrooms, whole
15 g vegan butter
1 garlic clove, peeled, stem removed, crushed
salt, To taste
pepper, To taste
To finish
fresh parsley, as needed, destalked, finely chopped
fresh thyme, as needed, destalked
3 Tbsp toasted pine nuts
pinch cayenne pepper
1-2 tsp pumpkin seeds
Instructions
STEP 1/4
Assemble the Food Processor bowl onto the power unit
Select the 3mm thickness setting on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
STEP 2/4
Slice onion, garlic and celery on mid speed into the Food Processor bowl using the pusher
Remove the lid and the disc
Add oil into a large frying pan
Place over a medium-high heat
Transfer the sliced onion, garlic and celery from the Food Processor bowl into the frying pan
Season to taste
Sauté for 8-10 minutes until softened
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice chestnut mushrooms on mid speed into the Food Processor bowl using the pusher
Remove the lid and the disc
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan
Season to taste
Cook over a medium-high heat until beginning to brown
Work in batches if needed, so that the vegetables fit in the frying pan
Transfer the cooked vegetables into a large mixing bowl and set aside
STEP 3/4
Add some hot vegetable stock into the frying pan to deglaze
Place over a high heat and bring the liquid to the boil for 2 minutes
Transfer the liquid from the frying pan into the large mixing bowl
Add the rest of the hot stock into the bowl and set aside
Attach the Blender to the power unit and ensure it is locked into place
Transfer half of the contents of the mixing bowl into the blender goblet
Do not exceed Max quantity for hot liquids
Add thyme, parsley and tofu into the blender goblet
Attach the lid and ensure it is securely closed
Blend on high speed until smooth
Transfer the mixture from the blender goblet into a large saucepan
Repeat the blending process with the remaining content of the mixing bowl
Remove the blender attachment
Place the saucepan over a low heat to keep the soup warm
STEP 4/4
Assemble the Food Processor bowl onto the power unit
Select the 5mm thickness on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice mixed wild mushrooms on mid speed into the Food Processor bowl using the pusher
Place the large frying pan back on the hob
Add vegan butter and garlic into the frying pan
Heat over a medium-high heat for 2-3 minutes until melted
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan
Season to taste
Cook over a medium-high heat for 8-10 minutes until just turning golden brown
Remove from the heat and set aside
To Finish
Ladle the soup into the serving bowls
Garnish with the garlic mushrooms, fresh herbs, toasted pine nuts, pumpkin seeds and a pinch of cayenne pepper
Substitutions
Mixed wild mushrooms can be replaced with 170 g of chestnut mushrooms
Creamy Vegan Mushroom Soup
This creamy soup is full of rich mushroom flavour whilst remaining light and healthy. The soup is finished with mushrooms cooked in vegan butter, garlic and seasoning, topped with fresh herbs and toas...
Ingredients
150 g onion, trimmed, peeled, halved
3 garlic cloves, peeled, stem removed
2 stalks celery, trimmed, cut into thirds
2 Tbsp olive oil
salt
pepper
370 g chestnut mushrooms, whole
For the tofu
1000 g vegetable stock, hot
4 sprigs fresh thyme, destalked
5 g fresh parsley, stalks on
350 g silken tofu
For the mushrooms
170 g wild mushrooms, whole
15 g vegan butter
1 garlic clove, peeled, stem removed, crushed
salt, To taste
pepper, To taste
To finish
fresh parsley, as needed, destalked, finely chopped
fresh thyme, as needed, destalked
3 Tbsp toasted pine nuts
pinch cayenne pepper
1-2 tsp pumpkin seeds
Instructions
STEP 1/4
Assemble the Food Processor bowl onto the power unit
Select the 3mm thickness setting on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
STEP 2/4
Slice onion, garlic and celery on mid speed into the Food Processor bowl using the pusher
Remove the lid and the disc
Add oil into a large frying pan
Place over a medium-high heat
Transfer the sliced onion, garlic and celery from the Food Processor bowl into the frying pan
Season to taste
Sauté for 8-10 minutes until softened
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice chestnut mushrooms on mid speed into the Food Processor bowl using the pusher
Remove the lid and the disc
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan
Season to taste
Cook over a medium-high heat until beginning to brown
Work in batches if needed, so that the vegetables fit in the frying pan
Transfer the cooked vegetables into a large mixing bowl and set aside
STEP 3/4
Add some hot vegetable stock into the frying pan to deglaze
Place over a high heat and bring the liquid to the boil for 2 minutes
Transfer the liquid from the frying pan into the large mixing bowl
Add the rest of the hot stock into the bowl and set aside
Attach the Blender to the power unit and ensure it is locked into place
Transfer half of the contents of the mixing bowl into the blender goblet
Do not exceed Max quantity for hot liquids
Add thyme, parsley and tofu into the blender goblet
Attach the lid and ensure it is securely closed
Blend on high speed until smooth
Transfer the mixture from the blender goblet into a large saucepan
Repeat the blending process with the remaining content of the mixing bowl
Remove the blender attachment
Place the saucepan over a low heat to keep the soup warm
STEP 4/4
Assemble the Food Processor bowl onto the power unit
Select the 5mm thickness on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Slice mixed wild mushrooms on mid speed into the Food Processor bowl using the pusher
Place the large frying pan back on the hob
Add vegan butter and garlic into the frying pan
Heat over a medium-high heat for 2-3 minutes until melted
Transfer the sliced mushrooms from the Food Processor bowl into the frying pan
Season to taste
Cook over a medium-high heat for 8-10 minutes until just turning golden brown
Remove from the heat and set aside
To Finish
Ladle the soup into the serving bowls
Garnish with the garlic mushrooms, fresh herbs, toasted pine nuts, pumpkin seeds and a pinch of cayenne pepper
Substitutions
Mixed wild mushrooms can be replaced with 170 g of chestnut mushrooms